Collection: Cider

34 products
  • L-Malic Acid, Y200 / Y400 format
    L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase
  • Sucrose / D-Glucose
    Precise analysis of sucrose or total sugar is important for many winecellars in two winemaking operations. Sparkling wine (cava, champagne, etc.) production: adding sucrose once alcoholic fermentation has been carried out in order to achieve a secondary fermentation that produces CO2, which is retained in the wine. Info + Purchase
  • Tartaric Acid
    Tartaric acid is the main acid of wine that can become insoluble, forming various salts. This acid produces the fruity aromas and freshness of wines and is the most commonly used acidifier. Info + Purchase
  • D-Glucose / D-Fructose, Y200 / Y400 format, reagent kit for wine, cider and kombucha
    This test indicates the best moment for grape harvesting and allows alcoholic fermentation to be monitored. It is widely used to determine the dryness of the wine before bottling. Info + Purchase
  • Acetic Acid, MAXI size, reagent kit for wine and beer
    Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as “acetic spoilage”. The characteristic aroma of this spoilage is due to ethyl acetate. Info + Purchase
  • Acetic Acid - 20 tests for Smart Analysis, wine
    Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as “acetic spoilage”. The characteristic aroma of this spoilage is due to ethyl acetate. Info + Purchase
  • Free Sulfite - 20 tests for Smart Analysis, wine
    Most sulfur dioxide added to the must or wine combines with different organic compounds. This is the predominant fraction in wine; however, there is another fraction that is not combined, namely, free SO2. Although it is present in lower amounts, its antiseptic and antioxidant properties are superior to those of combined sulfite Info + Purchase
  • Polyphenols
    Phenol components significantly enhance the antioxidant properties, color and mouthfeel of red wines. The importance of these phenol components in sensory perception requires assay at all stages of the winemaking process. Info + Purchase
  • Catechins, reagent kit for wine
    Catechins reduce and prevent anthocyanin oxidation, keeping them from being precipitated. They are also responsible for the bitterness, astringency, yellow hue, structure and stability of the wine. When catechins are polymerized, they form procyanidins that gradually form complexes with proteins, peptides and polysaccharides. Info + Purchase
  • L-Malic Acid, MAXI kit
    L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase
  • L-Malic Acid - 20 tests for Smart Analysis
    L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase
  • D-Glucose / D-Fructose, MAXI size
    This test indicates the best moment for grape harvesting and allows alcoholic fermentation to be monitored. It is widely used to determine the dryness of the wine before bottling. Info + Purchase